Vegetarian > Stuffed Vegetables

Stuffed Zucchini with Rice and Cheese Recipe

Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Sharp knife
- Spoon
- Mixing bowl

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the ends of the zucchinis and slice them in half lengthwise.

3. Scoop out the seeds and flesh from the center of each zucchini half using a spoon, leaving about 1/4 inch of flesh intact.

4. In a mixing bowl, combine the cooked rice, Parmesan cheese, mozzarella cheese, parsley, basil, oregano, thyme, onion, garlic, olive oil, salt, and pepper.

5. Stuff each zucchini half with the rice and cheese mixture, pressing down lightly to fill the cavity.

6. Place the stuffed zucchinis in a baking dish and cover with foil.

7. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.

8. Serve hot and enjoy!


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 22g
Protein: 12g
Fiber: 4g
Sugar: 5g

Substitutions for ingredients:
- You can use any type of cheese you prefer, such as cheddar or feta.
- You can use any type of cooked grain, such as quinoa or couscous, instead of rice.
- You can add any other vegetables or herbs you like, such as diced tomatoes or chopped spinach.

Variations:
- For a meaty version, you can add cooked ground beef or sausage to the rice and cheese mixture.
- For a vegan version, you can use vegan cheese and omit the Parmesan cheese.

Tips and tricks:
- Make sure to scoop out the zucchini flesh carefully to avoid breaking the skin.
- You can use a melon baller to scoop out the zucchini flesh more easily.
- You can top the stuffed zucchinis with extra cheese or breadcrumbs for a crispy topping.

Storage instructions:
- Store any leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the stuffed zucchinis in a baking dish and cover with foil.
- Bake at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed zucchinis on a bed of fresh greens for a colorful presentation.
- Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.

Garnishes:
- Chopped fresh herbs
- Parmesan cheese
- Breadcrumbs

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine or sparkling water.

Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Mixed green salad

Troubleshooting advice:
- If the zucchinis are not tender enough, bake for an additional 5-10 minutes.
- If the cheese is not melted and golden brown, broil for a few minutes at the end of the baking time.

Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing and stuffing.
- Store any leftover stuffed zucchinis in the refrigerator and consume within 3 days.

Food history:
- Stuffed zucchinis are a popular Mediterranean dish that dates back to ancient times.
- They were traditionally stuffed with a mixture of rice, meat, and spices.

Flavor profiles:
- The stuffed zucchinis are savory and cheesy, with a hint of fresh herbs and garlic.

Serving suggestions:
- Serve the stuffed zucchinis as a main course for a vegetarian meal or as a side dish for a meat-based meal.

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Taste: Savory, Cheesy, Creamy, Herby, Tangy, Aromatic